Got to try....pizza crust made easy!! Clint from Canada: This crust is better than many pizzaria crusts 2 teaspoons active dried yeast 1 cup water plus 2 tablespoons (105 to 115 degrees to activate yeast) 3 cups all purpose or bread flour(dont try whole grains or unbleached flours yet) 1 tbsp sugar 1 tsp salt 1 tbsp olive oil Disolve yeast in warm water, let stand while mixing dry ingredients. In a large mixing bowl,combine flour, sugar, and salt. Make a well in the dry mix, and pour the olive oil and water/yeast into it.Stir until the ball of dough is consistent. Add water or flour till the dough is thick enough to lift from the bowl, but soft enough that a finger goes into it very easily. the dough should be soft, but not sticky. Cover the dough with saran wrap or a moist towel, and let it rise in a large bowl. knead the air out of the dough once an hour has passed.Knead it for about 3 to 5 minutes. Let it rise for another hour. Separate to 2 balls. (can be refrigerated for up to 5 days now) Oil 2 16 inch pizza pans, and spread the dough on them. Sometimes its easier to spread it part way, and let it sit a while covered. This makes the dough less springy. I use hunts thick and rich spagetti sauce for sauce, (the garlic one). The cheese should be a blend of old cheddar and mozza. Pizza cooks at 500 degrees, for about 13-14 minutes. Be sure not to make the pizza ingredients too thick , or its a nightmare getting them to cook without burning the bottom!! The pizza is cooked when the cheese starts to brown a bit,and the crust is golden on top and bottom!! If you find the pizza sticks too easily To your pan, use cornmeal to separate the pizza from the pan prior to cooking, it rubs off easily, tastes good, and acts like marbles under the pizza crust!! Always check the due date on yeast!! Buy beer. pizza needs beer for completion(wives should know this)  sweetenemy: wow! ur recipe is perfect! (that is flattering told by an Italian) The only thing that I can suggest u is to use a mix of bread flower and durum wheat in equal parts..the dough will be more elestic and u'd be able to roll it very easily..  Clint from Canada: thanks sweet, ill try it. I was wondering how to get it more elastic, but it usually rises very well if theres enough water in it, it turns out perfectly! sweetenemy: yup! but if u use a flour mix u could do a calzone (a pizza closed in half with all the ingredients inside)  xylance: What's this??? Looks like the guest list to some perverted sex party...dressed up to look like a recipe. You should be ashamed! I might of known CLINT0N was here! | Food Chat Room Similar Conversations |
